Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 2 large (100g) eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1 can (12oz / 354ml) evaporated milk
  • 3 large (50g) egg yolks
  • 1 tsp (5g) vanilla extract
  • 2 cups (200g) sweetened shredded coconut
  • 1 cup (115g) chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans with butter and dust with cocoa powder.
  2. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  3. Beat in the eggs, milk, melted butter, and vanilla on medium speed for 2 minutes.
  4. Stir in the boiling water by hand until the batter is smooth and thin.
  5. Divide the batter evenly between the two prepared cake pans.
  6. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely for 2 hours.
  8. Prepare frosting: Simmer butter, brown sugar, and evaporated milk in a saucepan until thickened.
  9. Remove from heat and stir in egg yolks, vanilla, coconut, and pecans.
  10. Layer the cooled cakes, spreading the coconut-pecan custard between layers and over the top and sides.